My home made special Garam Masala can be stored for six months in an air tight glass bottle. I prepare this special Garam Masala every six months and store it. It retains its aroma and flavour if stored in a air tight glass bottle. I pick 21 ingredients for my special garam masala. The ingredients are evidently clear and labelled in the attached photographs. Quantity of Ingredients may differ according to your requirement of masala to be stored. What I have mentioned below is for my stock for six months. Believe me this is the best home made garam masala. Try it to believe it.
Fennil Seeds – 6 tbs.
Khaskas (Poppy) seeds – 1 tbs.
Dry Madras Red Chilli – 200 gm.
Ajwain (Carom) seeds – 4 tbs.
Shahi Jeera (Cummin) seeds – 8 tbs.
Coriander seeds – 10 tbs.
Fenugreek (Methi) seeds – 4 tbs.
Asafoetida powder – 1 tbs.
Normal Jeera (Cummin) seeds – 8 tbs.
Sesame seeds – 4 tbs.
Hot Dry Red Chilli – 200 gm.
Bay Leaves – 12 to 15 leaves.
Black pepper seeds – 6 tbs.
Cinamon sticks – 10 (1 inch long).
Cloves – 6 tbs.
Nutmeg (Jaifal) Leaves – 4 tbs.
Nutmeg (Jaifal) seeds – 2 whole seeds.
Turmeric Roots – 6 (1 inch long).
Star Anise – 4 tbs.
Small Green Cardamom – 6 tbs.
Big Black Cardamom – 8 pieces with skin.
Crush the Nutmeg seeds and Turmeric roots, using a crusher.
Take a large Pan or Kadai. Heat it up.
Dry Roast ALL the masalas one by one and keep them in a large bowl, allowing them to cool down.
Take a Grinder and Grind all of them together or in batches to fine powder.
Mix all the grinded powder (batches) in one large bowl.
Store it in dry, air tight glass bottle.
Use this special garam masalas in curries, barbeque marination, sambhar, and basicly in all veg and non-veg dishes.